500 g of cod
1/4 cup of olive oil (60 ml)
4 medium-sized potatoes (360 ml), cut into 1 cm cubes
3 large tomatoes (510 g) diced
1 large onion (150 g) diced
2 tablespoons of chopped parsley
2 tablespoons of chopped dill
1/2 teaspoon of paprika
1/4 cup of chopped green olives (45 g)
1/2 cup of coconut milk (120 ml)
1/2 cup of water (120 ml)
6 eggs (whites and yolks separated)
1 teaspoon of active dry yeast
1/4 teaspoon of salt
Olive oil (for greasing)
1/3 cup of grated Parmesan cheese (40 g) for sprinkling
500 g of cod
1/4 cup of olive oil (60 ml)
4 medium-sized potatoes (360 ml), cut into 1 cm cubes
3 large tomatoes (510 g) diced
1 large onion (150 g) diced
2 tablespoons of chopped parsley
2 tablespoons of chopped dill
1/2 teaspoon of paprika
1/4 cup of chopped green olives (45 g)
1/2 cup of coconut milk (120 ml)
1/2 cup of water (120 ml)
6 eggs (whites and yolks separated)
1 teaspoon of active dry yeast
1/4 teaspoon of salt
Olive oil (for greasing)
1/3 cup of grated Parmesan cheese (40 g) for sprinkling
In a large bowl, place the cod, cover with plenty of water, wrap with plastic wrap and let it soak in the refrigerator for 48 hours, changing the water four times a day
Drain the cod and wash under running water
Transfer the cod to a large pot, cover with 8 cups of boiling water (1.9 liters) and simmer at high heat (about 10 minutes)
Drain, let it cool and flake
Place the cod back in the pot, add the olive oil, potato, tomato, onion, parsley, dill, paprika, and olives, and cook over medium heat, stirring occasionally with a wooden spoon, until the tomato is soft (about 15 minutes)
Add the coconut milk and water, stir, cover the pot, and simmer, stirring occasionally, until the potato is tender (about 5 minutes)
Remove the lid, increase the heat and simmer until the liquid has evaporated, leaving the cod slightly dry but not soggy (about 15 minutes)
Remove from the heat and reserve
Preheat the oven to 250°C (very hot)
In a stand mixer, beat the egg whites until they become stiff (about 5 minutes)
Without stopping, add the yolks one at a time
Add the active dry yeast and salt, beat until well combined (about 1 minute). Reserve
Grease a 22 cm x 35 cm baking dish with olive oil
Place the cod mixture reserved in the baking dish and cover with the egg mixture reserved
Sprinkle with Parmesan cheese
Bake in the preheated oven until golden brown (about 10 minutes)
Serve immediately
414 calories per serving
